The study evaluated the effect of Azolla pinnata and Spirulina platensis-based green concentrates on quail (Coturnix japonica) egg quality. A completely randomized design was employed with three treatments: P0 (control), P1 (10% Azolla), and P2 (10% Azolla + 0.1% Spirulina), each with five replicates. Results indicated that while egg weight and Haugh Unit remained unaffected (p>0.05), yolk colour score was significantly enhanced (p<0.05) in P2 compared to the control. The study This study concludes that the strategic combination of 10% Azolla pinnata and 0.1% Spirulina platensis effectively enhances quail egg yolk pigmentation without compromising egg weight or internal quality. These findings imply that this green concentrate formulation offers a viable, natural nutritional strategy for poultry producers to improve egg marketability by meeting consumer preferences for deeper yolk colour, potentially adding economic value without relying on synthetic pigments.
Kusuma et al. (Thu,) studied this question.